Atta ka Sheera ( Gujarati Recipe)
by Tarla Dalal
Added to 141 cookbooks
This recipe has been viewed 246947 times
I consider this one of the easiest guajarati sweets-with just a few ingredients, which too can be found in all kitchen shelves. Just note a few simple points, and success is assured. While sautéing, keep a lookout for when the ghee separates and the atta becomes lighter, as this is the perfect indication that your atta is well cooked. If you have a very sweet tooth, you can add two more tablespoons of sugar. Also remember to serve this dish immediately to avoid lumps.
- Heat the ghee in a non-stick kadhai, add the whole wheat flour and sauté on a medium flame for 8 to 10 minutes or till it turns brown in colour and the ghee separates.
- Add the sugar, cardamom powder and ¾ cup of water, mix well and cook on a slow flame for another 5 to 7 minutes or till the sugar dissolves, while stirring continuously.
- Serve hot garnished with almond slivers.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.